Tricolour Oothapams

Ingredients
Idly batter -required amount
Carrot puree
Coriander puree
Oil-required amount
Method
Divide the idly batter into two parts.Mix carrot puree to one part & coriander puree to another.Pour very little water & dilute it to dosa batter consistency.Heat a tawa pour a ladle,spread the batter to a semi thick circle.Pour oil around it,cover & cook it.Cook it only one side till done.Your tricolour oothapams are ready.
Note:You can also add red chilly powder to carrot & green chillies to coriander while grinding.

Whole Masoor Dhal Dosa

Ingredients
Long grain rice-3 cups
Whole masoor dhal-3/4 cup
(soaked overnight)
Uraddhal-1 cup
Poha/Aval-1/4 cup
Methi /fenugreek seeds-1tsp
Salt to taste
Method
Soak all above ingredients together for 4 hrs.Then grind it to a smooth batter,add salt & ferment it overnight.Heat an iron griddle,pour a ladle of batter.Spread it evenly to a thin circle.Pour oil around the dosa,cook it till crisp.Serve it with any chutney.

Masala Vegetable Kichadi / Rava Vegetable Kichadi Recipe

Rava Vegetable Kichadi

Ingredients
Rava(Semolina)-1 cup
Semiya(vermicelli)-3/4 cup
Mixed vegetables-1cup
(carrot,beans,peas,corn,potato)
Onion chopped-1
Slit green chillies-3
Curry & Coriander leaves-little
Mint leaves-5
Ginger chopped-1/4''
Garlic sliced-4
Tomato Chopped-1
Turmeric powder-1/2tsp
Salt to taste
Ghee-2tsp
Water-3 & 1/2cups
Tempering
Fennel seeds-1/2tsp
Cinnamon
Cloves-1
Cardamom-1
Bay leaf-1
Mustard-1/4tsp
Jeera/cumin-1/4tsp
Urad Dal-1/4tsp
Channa Dal-1/4tsp
Oil-4tsp
Method
Heat oil in a pan & temper it with above ingredients.
Add onion,green chillies,ginger,garlic,vegetables,tomato,mint,salt & turmeric powder,fry till light brown.
Now add rava & semiya fry till its slightly roasted.
Reduce flame & pour boiling water mix it well.Close with a lid & cook it in low heat till cooked.
Pour ghee & mix well,garnish with curry & coriander leaves & serve hot.
Notes:
Coconut milk can also be added it gives extra taste to your dish.
Rava & semiya should be fried well otherwise your dish will be sticky.

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Chettinadu Vellai Paniyaram

Ingredients
Rice-1 cup
(I used basmati rice)
Urad dhal-1/8 cup
(the measurement says 1/4 cup)
Salt to taste
Milk-1/4 cup
Cooking soda- a generous pinch
Soaked channa dhal-3tbsp
Chopped ginger,onion,green chillies,curry leaves-little
Method
Soak rice & dhal together for 2 hrs.Grind it with salt,water & milk to a semi thick batter.Add all the chopped ingredients & soaked channal dhal to the batter & mix it well.Add cooking soda just before pouring the batter in the panniyaram pan.Pour 1tsp. of oil in each hole of the pan,pour a ladle of batter in it.Cook it till light brown & crisp on all sides.Serve it with any chutney you like.
Courtest:Rakskitchen

Lemon Sago

Ingredients
Sago/Sabudana-1 cup
(Sprinkle some water in intervals & keep it for the sago to get soft)
Salt to taste
Chopped onion-3tsp
Chopped green chillies-2
Chopped potato-1
Lemon-1/2
Turmeric powder-1/2tsp
Tempering
Oil-3tsp
Mustard-1/2tsp
Urad dhal,Channa dhal & Jeera-each-1/4tsp
Peanuts-a hand ful
Curry leaves-little
Method
Heat oil in a pan temper it.Fry onion ,green chillies & potatoes till cooked.Add the salt ,turmeric powder & sago,saute it tell.Switch off the gas & add the lime juice.Serve it hot.

Batura (Version 2)

Ingredients
Maida-2 cups
Salt-1/2 tsp
Cooking soda-3 pinch
Curd-1/2 cup
Milk-1/4 cup (I used fat free milk)
Oil-1 & 1/2 tbsp
Oil-to deep fry
Method
 Mix maida,salt,cooking soda & oil in a bowl.Slowly add curd & milk & knead to a soft dough.Keep it covered for 2 to 3 hours.Take a small ball roll it out into thick poori.Deep fry it both sides in hot oil till light brown.Serve it with any side dish you desire.
Courtesy:Mrs.Mallika Badrinath with a slight change.

Sponge Dosa

Ingredients

Idly rice-2 cups

Rice flakes(poha,aval)-1/4 cup

Buttermilk-3 to 4 cups

Salt to taste(i used 2tsp)

Cooking soda-1/4tsp

Oil-to make dosa

Method

Soak rice & aval separately in buttermilk for 10 to 12 hrs.Next day grind it with salt to a smooth batter.Mix cooking soda just before making the dosa.Heat a tawa,smear little oil & pour a ladle of batter & slightly spread it.Close lid & cook it only one side like oothapams on medium flame.Serve it with any chutney.

Courtesy:Mrs.Mallika Badrinath

Quinoa Dosa

Ingredients
Quinoa Idly batter
water to dilute
Oil to make dosa
Method
Dilute the batter to semi thick consistency.Heat a tawa smear oil on it.Add a ladle of batter,spread it to thin circle.Add oil around it & cook it till done.Serve it with any chutney of your choice.

Vellai Paniyaram Recipe /Chettinad Special Vellai Paniyaram Recipe

Vellai Paniyaram

Ingredients
Long grain rice-1/2cup
Urad dhal-1tbsp
Salt to taste
Sugar a pinch
Milk-1/8cup
Cooking soda-a pinch(optional)
Oil-to shallow fry
Method
Soak rice & dhal together for 2 hrs.Grind it with salt,sugar & milk to a fine smooth batter.
Add cooking soda & enough water to make a semi thick pouring consistency.
Heat oil in a kadai while hot pour a ladle of batter in the middle.Spoon the hot oil over the paniyaram until it floats on top.
Flip and allow it to cook for one minute,remove at once,drain on kitchen paper.
Enjoy it with spicy milagai chutney.

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Sweet Potato Kara Paniyaram

Ingredients

Idly batter-2 cups

Cooked & mashed sweet potato-1/2 cup

Chopped onion-1tbsp

Chopped coriander leaves-little

Jeera-1/2 tsp

Chilly powder-1/4tsp

Salt to taste

Oil-to fry paniyaram

Method

Mix all above ingredients together.Heat a paniyaram pan pour 1/2 tsp of oil in each hole.Pour a ladle of the batter in it.Cook it in low flame till brown on both sides.Serve it with any spicy chutney.

5 Dhal Adai

Ingredients

Idly rice-1 cup

Pinto beans-1/3 cup

Whole green moongh dhal-1/3 cup

White channa/chole-1/3 cup

American lentils-1/3 cup

Moth beans-1/3 cup

Red chillies-5

Ginger-a small piece

Chopped curry leaves-little

Chopped onions-3tsp

Hing-a pinch

Salt to taste

Grated carrot-1/2 cup

Oil -to make adai

Method

Soak all the dhals together overnight & rice for 3 hrs separately.Grind both with ginger,onion,salt & hing to a semi coarse thick batter.Mix chopped curry leaves & carrot.Make adai as usual.Cook it till crisp & brown on both sides.Serve it hot with any chutney or Idly podi.

Note:You can dilute the batter & even make it like dosa.You can use any other dhal of your choice to replace the above.

Mushroom Idiyappam

Ingredients
Homemade or Ready made cooked Idiyappam-2 cups
(I used homemade)
Salt to taste
Chilly powder-1/2tsp
Turmeric powder-little
Garam masala-1/8tsp

Chopped mushroom-1 cup

Peas-1/4 cup
Sliced onion-1/4
Chopped tomato-1

Sliced green chillies-2

Ginger & Garlic paste-1/2tsp

Curry & coriander leaves-little

Fried cashew nut-10
Tempering
Oil-2tsp

Cloves-2,cinnamon-a small bit,fennel seed powder-1/2tsp,cardamom-1,bay leaf-1

Method

Heat oil in a pan temper it.Fry onion,chillies,peas,mushroom,ginger & garlic paste till light brown.Add the dry masala powders & fry for a minute.Put the cooked Idiyappam & toss it well.Garnish it with cashew nut,curry & coriander leaves.Serve it hot.

Kollu Dosa Recipe / Horse Gram Dosa Recipe

Kollu Dosa

Ingredients
Kollu-1/2 cup
(soaked overnight)
Idly rice-1 cup
(soaked for 3 hrs)
Red chillies-3
Ginger-a small piece
Hing-little
Curry leaves-6
Salt to taste
Oil-to make dosa
Method
Grind every thing together to a semi smooth batter.Batter should be semi thin consistency
Fermentation is not required.
Heat a tawa pour a ladle of batter at the center,spread the batter.Drizzle oil around the dosa.
In medium heat cook both sides till done.
Serve them hot with any chutney you like.

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Lentil Dosa

Ingredients American lentil-1/2 cup (raw brown lentils) Rice-1 cup (I used Idly rice) Green chillies-1 Ginger-a small piece Salt to taste Jeera-1tsp Oil-to make dosa Method Soak rice & lentil together for 3 hrs.Then grind it to a semi coarse batter along with salt,ginger & green chillies.Mix jeera,heat a tawa & prepare dosa as usual.Serve it hot with any chutney Note:This is an instant dosa,there is no need for fermentation.

Spaghetti Squash Cheela

Ingredients

Besan-1/2 cup

Grated spaghetti squash-1/2 cup

Green chillies chopped-1

Chopped onion-1tbsp

Salt & pepper to taste

Ajwain-little

Red chilly powder-a pinch

Chat masala-a pinch

Coriander leaves-little

Oil-to fry

Method

Mix all above ingredients together.Pour water & make a batter (dosa batter consistency).Heat a tawa smear oil & pour a ladle of batter .Spread it nicely,pour oil & cook it both sides till brown in colour on both sides.Serve it hot with any chutney or raita.

Batura recipe / Bhatura Recipe / Bhature Recipe

Bhatura

Ingredients

Maida-2 cups

Salt to taste

Curd-2tbsp

Sooji/Rawa-2tbsp

Baking powder-1/2tsp

Sugar-1tsp

Oil-to fry

Water required quantity to knead the dough

Method

Mix all above ingredients together.Pour water & make a soft dough.Cover it with a wet cloth & keep it for 4hrs.Take small balls & roll it out into thick round pooris.Heat oil (oil should be really hot)fry each baturas both sides till light golden colour & puffs up well.Serve it with Chole/channa or any gravy of you wish.

Courtesy:Sangeetha.

Palak Paratha

Ingredients

Whole wheat flour-1 cup

Salt to taste

Jeera powder-1/2tsp

Coriander powder-1/4tsp

Oil-little

Ingredients ground to a smooth paste

Palak-a hand full

(I used pasalai keerai)

Green chillies-1

Ginger & Garlic paste-1/4tsp

Method

Mix all above ingredients together & make a soft dough.Take small balls & roll it out into a thin circle.Cook on tawa adding oil on both sides till done.Serve it hot with any gravy or raita.

Paper Dosa

Ingredients
Dhal Idly Batter
(Dilute it with water,not very thin)
Oil to make dosa
Method
Make dosa as usual in an iron tawa.Cook it till crisp(do not turn the dosa).

Dhal Idly

Ingredients

Idly rice-3 & 1/2 cup

Urad dhal-1 & 1/2 cup

Methi-1tsp

Aval (Poha)-1 cup

Masoor dhal-1/4 cup

Channa dhal-1/4 cup

Yellow moongh dhal-1/4 cup

Sabudana /Sago-1/4 cup

Salt to taste

Method

Soak urad dhal separately & all other ingredients together separately.Grind urad dhal batter till fluffy ,keep it aside.Grind the other ingredients to a smooth batter.Mix both the batters add salt & leave it to ferment overnight.Next day make Idly asusual.

Note:The batter should not be very watery to make idly.To make dosa dilute a bit.

Courtesy:I used Rashmi's paper dosa batter to make Idly with a small change.....

Aval (Poha) Dosa

Ingredients

Long grain rice or Idly rice-1 cups

(I used long grain)

Aval-1/2 cup

Cooked rice-1/2 cup

Urad dhal-1/4 cup

Methi-1/2tsp

Salt to taste

Oil-to make dosa

Method

Wash & soak rice,methi & urad dhal together for 3 hrs & aval separately.Grind rice,aval & cooked rice together to a smooth paste.Add salt & let it ferment overnight.Next day make dosa as usual.

Note: Close & cook it only one side.